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How to make Coffee, hazelnut and chocolate mousse trifle

Yield = 16
Prep time: 14:30
Cook time: 0:50
Total time: 15:20

Ingredients

  • 3 x 85g packets Aeroplane Jelly Raspberry
  • 1/3 cup coffee-flavoured liqueur
  • 900g tub double thick vanilla custard
  • Dark chocolate, grated, to serve

Chocolate hazelnut cake

  • 2 cups self-raising flour
  • 1/3 cup NESTLÉ BAKERS' CHOICE Cocoa, sifted
  • 1/3 cup hazelnut meal
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 125g butter, melted, cooled

Chocolate mousse

  • 180g block dark chocolate, chopped
  • 600ml thickened cream
  • 1/4 cup NESTLÉ BAKERS' CHOICE Cocoa, sifted

Method

  • Step 1 Make Chocolate Hazelnut Cake: Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper. Combine flour, cocoa, hazelnut meal and sugar in a large bowl. Make a well in centre. Whisk eggs, milk and vanilla. Add to flour mixture with butter. Whisk well to combine. Pour mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 10 minutes. Turn out, top-side up, onto a baking paper-lined wire rack to cool completely.
  • Step 2 Make jelly following packet directions. Refrigerate for 2 hours or until thick and beginning to set.
  • Step 3 Meanwhile, make Chocolate Mousse: Place chocolate and cream in a large microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 2 to 3 minutes or until chocolate is melted and mixture is combined. Cool for 15 minutes. Refrigerate for 2 hours or until cold and thick.
  • Step 4 Using an electric mixer, beat cooled chocolate mixture and cocoa until soft peaks form.
  • Step 5 Trim top of cake to level. Cut cake in half horizontally. Trim edge of cakes to fit in bowl snugly. Place 1 cake half in a 14cm-deep, 20cm round (16-cup-capacity) trifle bowl. Drizzle with 1/2 the liqueur. Dollop with 1/2 the jelly, then 1/2 the Chocolate Mousse, then 1/2 the custard. Place remaining cake half over custard. Repeat layers. Cover with plastic wrap. Refrigerate overnight.
  • Step 6 Top trifle with grated chocolate. Serve.